Dahlia bouquets from Five Green Acres
The Old Wind Down
Market last weekend was certainly something wasn't it? If you made it out you know what we're talking about, but just in case you missed it, here are two words to help fill you in: snowing sideways.
A huge thank you to our customers and our vendors who stuck it out as long as they could for the record-setting market. Hardiness is a necessity in the true mid-westerner, and last Saturday's market was a demonstration of that.
Despite the rough weather, there was still plenty of Wisconsin goodness to find. From big beautiful pumpkins (pictured) at Happy Valley Farm to those tasty biscotti from Truli Julie, the market always rewards the adventurous.
The adventure continues for two more fateful Saturdays and we'll be excited until the closing bell rings on the last day.
There is always something special about the final few markets of the season, and this year that's especially true.
We're very excited to announce the return of B's Honey this Saturday with a few varieties of their amazing honey for sale. Another tasty find is the Fresh Goat Cheese with Cranberry Ginger from Dreamfarm featuring cranberries & ginger from the market!
Even as we prepare for the end of the season, we count ourselves lucky that the rewards of shopping the market deliver right to the end.
See you at the market!
B's Honey & Open Kettle Farms will join the market as daily vendors this Saturday, October 27th.
Alsum's Sweet Corn, Atoms to Apples, Don's Produce, Door County Fruit Markets, Flyte Family Farm, Roots Chocolate & Urban Gourmet have all finished vending for the 2018 season. We thank them for coming out to market with all their great products this season.
Cookbooks For Sale
We're selling copies of FairShare CSA Coalition's two cookbooks up at the Information Tent for the rest of the season. Their two books, From Asparagus to Zucchini & Farm-Fresh and Fast are both excellent sources of tested recipes and can be great inspirations for those who like to experiment.
From Asparagus to Zucchini - $19.95
Farm-Fresh & Fast - $24.95
Buy both for $40 and save $5!
Cash or Check accepted
Winter squash from Yang Family Produce
Please note not all vendors present every week. Please check newsletter for anticipated absences.
Fall just may beat out the other seasons in the Recipe Corner as nearly every recipe is as comforting as it is tasty. Enjoy!
Bourbon & Honey Apple Cider Cocktail
(From Bourbon & Honey)
Apple-Cinnamon Honey Syrup
1/2 cup honey
1/2 cup water
1/4 small apple, sliced
2 cinnamon sticks
Bourbon Apple Cider Cocktail
4 ounces bourbon
2 ounces apple cider
1 ounce Apple-Cinnamon Honey Syrup
1/2 ounce fresh lemon juice
3 dashes bitters
Thin apple slices and cinnamon sticks, for garnish
1. In a 1-quart saucepan, mix honey, water, apple slices and cinnamon. Heat about 2 minutes over medium heat, stirring constantly until honey is dissolved. Remove from heat; set aside 1 hour to cool. Discard the apple slices and cinnamon sticks. Pour syrup into glass jar, cover and refrigerate until needed. Makes about 1 cup.
2. In a cocktail shaker filled with ice, mix bourbon, cider, honey syrup, lemon juice, and bitters.
3. Shake until well chilled. Strain into ice filled glass. Garnish with fresh apple slices and cinnamon sticks if desired.
Skillet Turnips & Potatoes with Bacon
(From Lidia Bastianich & Bon Appétit, October 2010)
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 2 tablespoons extra-virgin olive oil
- 8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
- 1 medium onion, thinly sliced
- 4 large garlic cloves, peeled, crushed
- 1 1/2 pounds turnips, peeled, cut into 1-inch chunks
- 1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
- 1 teaspoon coarse sea salt
- 1 tablespoon chopped fresh Italian parsley
Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.